TRY OUR CARBON-ASSESSED RECIPES
Noodles with crispy tofu
Tofu has a third of the carbon footprint of chicken. Demand for soy is driving deforestation, but that’s because 70% of soy produced globally is fed directly to livestock (only 7% for human consumption). Carbon calories per serving = 604 (19% of your daily goal)
1.5
SERVES 4 PREP 15 mins COOK 25 mins EASY
300g irm tofu, patted dry and
sliced into 2cm cubes
2 tbsp cornlour
250g medium egg noodles 1 tbsp vegetable oil
2 spring onions, sliced
½-1 red chilli, inely chopped 15g ginger, inely grated
3 garlic cloves, inely grated
1½ tsp Chinese ive-spice powder ½ head of broccoli, inely chopped 2 red peppers, sliced
200g frozen peas
2 tbsp light soy sauce
1 tbsp crispy chilli oil, plus extra
to serve (optional)
10g coriander, chopped
1 lime, juiced
1 Heat the oven or air-fryer to 220C/200C fan/gas 7. Toss the tofu with the cornflour and seasoning, spread out on a lined baking tray or in the air-fryer. Cook for 15-20 mins.
2 Meanwhile, cook the noodles following pack instructions.
Meanwhile, add the oil to a large frying pan over a high heat. Once shimmering, stir-fry the spring onions, chilli, ginger and garlic for 2-3mins. Sprinkle in the five-spice, then stir in the broccoli, peppers and peas.
4 Cook for 10-12 mins, stirring regularly, until softened and charring at the edges. Stir in the drained noodles, soy, chilli oil, coriander and half the lime juice. Toss the tofu with the remaining lime juice. Divide the noodles between four bowls and top with the crispy tofu. Serve with extra crispy chilli oil, if you like.
GOOD TO KNOW calcium • folate • vit c • iron •
2 of 5-a-day
PER SERVING 500 kcals • fat 13g • saturates 2g • carbs 64g • sugars 10g • ibre 13g • protein 26g • salt 1.7g